dal 1985 cucina abruzzese ed ebraica

De Re Coquinaria Apicius

Below are listed some of the items we interchange weekly. Our menu' change very often based on seasonality and territory, as well as special offerings nightly created by Chef Walter. We use sustainable ingredients, locally harvested and purchased. We adhere to strict hygienic and health regulations. We are allergy and health concerns sensitive. Most of our menu can be Gluten - Free modified
We are Diabete and Glycemic intolerance experts.....but most of all we are genuinely concerned about the health of our patrons.




Tuscan Aquacotta soup $8
Classic tomato soup with celery, garlic, Pecorino, finished with a poached egg and family-owned Leccino extra virgin olive oil (GF)

Crostini di fave e ricotta fresca $11
Rustic bread crostini rubbed with garlic and topped with fava bean puree and fresh whole-milk ricotta, with prima spremuta EVOO

Composta di fregola, tonno, mozzarella e peperoni  $12
Salad composition of Sardinian cuscus, tuna, mozzarella and roasted peppers in tarragon vinaigrette and Leccino Extra virgin olive oil (GF)

Supply alla Romana $12
Croquette-style pouches of risotto cooked with tomato, filled with veal, pork, beef and scamorza cheese, breaded and fried in olive oil

"Crudo di capesante" $14
New England sea scallops marinated in grapefruit juice and fennel, blended with Leccino Prima spremuta olive oil and poppy seeds (GF)

Salmone affumicato in casa $13

House-smoked salmon with soft-cooked eggs, caper-berries and caviar, truffle olive oil, minced shallots and organic greens  (GF)

No substitutions,  No cheese on pasta with seafood ~ $3.00 Up-charge on Special Orders

Chef Walters Leccino Extra Virgin Olive Oil $3.50/oz. ~ Extra bread $2.00 ~ 20% gratuity to parties of 6 or more


Costoletta di maiale  $22
Kurobuta Berkshire bone in pork chop, seared in cast-iron with rosemary, sherry wine, vinegar peppers and minced bitter apples in rich demi glaze (GF)

Pappardelle al ragú di cinghiale  $21
Wild boar and  pork shoulder "Bolognese style", house-made wide-ribbon pasta,melted provola cheese  (GF)

Pansoti in salsa di noci  $19
Herb and cheese filled Ligurian ravioli with sauce of walnuts, Parmigiano and a touch of cream

Risotto al pesto di zucchine e gamberetti  $24
Carnaroli risotto, zucchini pesto, baby shrimp, fish fumet,lemon zest and Chianti infused Sale di Sicilia  (GF)

Paillard di vitella alle erbe di stagione $25
Pro-vi-mi veal paillard, quickly seared in cast-iron under a bed of fresh organic greens and toasted almonds, drizzled with avocado oil. (GF)

Pollo alla Caprese $21
Air-chilled (Belle Helen) herb-roasted chicken breast  pachino tomato and fior di latte mozzarella, finished with balsamic glaze (GF)

Sogliola alla Giuliese  $24
Point Judith filet of sole, poached in saffron-tomato broth,cubed potatoes  and baby clams, with marjoram, sweet garlic and Leccino Extra virgin (GF)